Black Bean and Sweet Potato Burger
– 1/2 cup chopped onion
– 1/2 cup chopped celery
– 2 cloves garlic
– 15 ounce can of black beans, rinsed and drained
– 1/2 sweet potato, chopped into 1/2 inch pieces and boiled for 7-8 minutes until soft, with skin
– 2.5 T ground flax, 3 T water
– 2 T paprika
– 1 T cumin
– pinch of salt, or to taste
Heat a skillet with non-stick spray. Once warm add the onion and garlic in to the skillet and cook until they are limp and start to brown a bit. Put the cooked onion mixture into a food processor or blender. Add the beans and potato chunks and pulse five or six times. The beans should be broken up but there should still be some small chunks. Don’t over process, as you want your bean burgers to be a little chunky.
Transfer the veggie and bean mixture into large bowl and stir in remaining ingredients and form into small 3” patties (or bigger if you’re actually going to eat it in a burger bun).
In the same skillet, heat on medium, spray non-stick spray and add the patties, cook each side until browned, about 6-7 minutes total OR you can bake them on 375° for about 25 minutes, flipping once.
Note: I omitted bread crumbs which was included in the original recipe to avoid refined carbs, but go ahead and try adding some 100% whole wheat bread crumbs if your mixture needs some more bulk.
Nutrition info: One 3” patty (50g) yields 39 calories, 0.5g fat, 6.6g carbs, and 2g protein. Each tiny patty also gives you 2g of fiber each. Yum indeed!